Ruth's Chris Steak House

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings5
• critical findings3

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Failed findings

• ⚠️Prevention of Contamination from Handscritical
  Inspector note: 1) The employee making desserts was handling ready-to-eat items with his bare hands. Provide utensils when handling ready-to-eat (Manager instructed the employee to put on gloves)
  code 12-3--301.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Cleancritical
  Inspector note: The high temperature dishwasher in the kitchen is washing at 140F and rinsing at 160F. Provide proper temperatures so equipment can be cleaned and sanitized. (Eco-lab tech was on site and converting the dishwasher to a chemical machine)
  code 20-4-703.11*** · critical food-safety factorstatus: Fail
• ⚠️Hot and Cold Watercritical
  Inspector note: The hot water in the kitchen is not reaching 110F. Provide proper hot water temperature of 110F or above.
  code 27-5-103.11-.12*** · critical food-safety factorstatus: Fail
• ⚠️Equipment Thermometers
  Inspector note: The dishwasher gauge at the bar low-temperature dishwasher is not working. Repair gauge.
  code 17-4-204.112/.115* · lower-severity findingstatus: Fail
• ⚠️Improper Maintenance of Floors
  Inspector note: The grout is missing in areas in the kitchen. Repair to provide a smooth cleanable durable surface.
  code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 13, 2011: 5 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.